Peanut Butter Pie

by Katie of:
(Adapted from Diane Retzloff)

24 chocolate sandwich cookies (like Oreos)
1/4 c. butter
1 jar hot fudge
1 cup heavy whipping cream
1 t. vanilla
1/4 c. powdered sugar
12. oz. cream cheese
1 c. peanut butter
1/2 c. milk
3 cups powdered sugar

Garnish Options:
1/2 cup skin on peanuts, for garnish
Chocolate chunks
Chocolate syrup for drizzling over top


In food processor (or crush with a rolling pin in a gallon freezer bag), pulse 24 chocolate sandwich cookies (creme and all) until coarse crumbs form.  Add in melted butter and pulse about 10 times more or until mixed well. Press into deep dish pie dish or two small pie dishes up the sides and bottom.  Put in refrigerator to chill for one hour.  In mixer, beat 2 cups of heavy whipping cream until stiff peaks form.  Add in 1 t. vanilla and 1/4 cup powdered sugar.  Just mix until blended and remove to another bowl.  Again, with your mixer, cream together the cream cheese, peanut butter, milk and powdered sugar until smooth, Gently fold or mix in two of the cups of whipped cream until blended.  Remove pie crust from refrigerator, spread the hot fudge evenly on the bottom of the crust and then pour the peanut butter mixture right over the top.  Top with the remaining whipped cream and sprinkle with peanuts and shave or grate some chocolate bar right over top.  To serve, place a piece on a chocolate syrup drizzled plate and lightly drizzle with a little more chocolate.